Cheese Fandom(Cheesedom?): A Case For
Cheese Fandom(Cheesedom?): A Case For
Are you a feta fan? A slave to smoked Gouda? A Gorgonzola zealot? Fear not cheese fanatics, there is a way…
I Love cheese – let’s get that clear straight away. Why? Because its bloody brilliant, that's why. I can recall numerous occasions over the years when I went to bat for the cheese cause with colleagues, friends and family. I'd even bend the ear of a lactose intolerant acquaintance if the situation called for it. Thankfully, I am not alone in this obsession; many a bond has been reinforced over the delectable pleasure one takes from eating, well, milk by-product. Inventions wise, its right up there with the wheel(the cheese wheel being the pinnacle of human endeavor, of course).
Once I started to think more carefully about what food I was eating, my avid consumption of cheese invariably reared its ugly, stinky, delicious head. Yet, there's something to be said about maintaining or even nurturing the happiness that comes when eating your favorite foods - this is important for making successful long term changes to your diet. Ultimately it comes down to how you eat the foodstuffs. Previously, I'd quite happily obliterate a wedge of blue cheese with some oatcakes – these days I employ a bit more finesse when eating the food I enjoy.
The key to healthy eating as always is moderation, however there are a couple of easy pointers to keep you right: don't eat cheese that doesn't look like cheese. One of the fundamental pillars of cheese is its solid mass(heating it up doesn't count, fondue fans - rest easy). Cheese that looks plastic, or is spreadable, or in a can like whipped cream is to be avoided. These are processed, so additional products such as oils are added to them which contain saturated fats(these are bad). Eating too much of these types of fats has been linked to increased LDL cholesterol, one of the main players in causing coronary heart disease. Disconcertingly, many of these 'fake' cheeses are marketed at children - anything that's labelled as 'cheese flavored', which looks like cheese, should really be incinerated like those cows in the mid 90's during the CJD crisis. Get the kiddies on the Wensleydale, gromit style.
By now you will realize I'm a cheese apologist, but really it's about avoiding overly processed types. Even normal cheese will contain some saturated fats so it’s always worth checking the label. 'Classic' cheeses like mozzarella, feta and Parmesan are a good gateway as well as generally being lower in saturated fats than your typical cheddar types. On top of that, it’s a decent source of protein, calcium, phosphorus and some essential vitamins. An ounce(28g) of cheddar cheese is a fair portion, and coming in at roughly 110 calories means that you’re not risking a belt size. The calorie spectrum range can go from goats cheese(80) to Stilton(120) so, unlike when you upgrade your phone software, read the small print and see what cheese suits best. If you’re working on a calorie deficit for example, swerve the Stilton but go for goats(cheese, obviously).
One of the things I love as a cheese purist is how versatile it is - add it to anything and it will taste better. Crumble feta over a simple salad of lettuce, tomatoes and cucumber and turn it Greek or, if you’re Cretan(or just middle class), use Mizithra instead. There really is a cornucopia of cheeses out there which will compliment most meals - explore what's out there and start experimenting.
There's a reason why cheese has been about for millennia, and why almost every known culture has their own version of it - the key is to use moderation, eat as part of a balanced diet and above all enjoy making your own food. That's me done, and only 25 mentions of cheese!(make that 26).